Summary of the health management system 1. Responsibility system for food hygiene and safety supervisors In order to ensure that the management and employees of food business premises such as colleges and college cafeterias can better fulfill their responsibilities for school food hygiene and safety, strengthen the supervision of college cafeterias Health and safety management of teachers and group meals to protect the health and safety of employees and meal hygiene. This responsibility system is formulated in accordance with the "Food Hygiene Law of the People's Republic of China" and the "Regulations on the Hygiene Management of School Canteens and Student Group Dining" . (1) The dean of XX College is the first person responsible for food hygiene and safety management in the college canteen, and the director of the rear security office is the directly responsible person. (2) Operate canteens in accordance with the law and establish a college food hygiene and safety management system to ensure the hygiene and safety of food and beverages supplied on campus. (3) Unify command and urge the relevant food hygiene departments of the college to carry out their work, and strengthen the health and safety management of the college canteen and collective dining of teachers and students. (4) Prevent the occurrence of food poisoning accidents, and establish and improve the college’s emergency plan for handling emergencies such as food poisoning or epidemic diseases. (5) The responsible person should bear corresponding responsibilities if the management work is not in place. 2. The emergency plan for handling emergencies such as food poisoning is to deepen and strengthen the college’s food hygiene work, continuously improve the college’s public health work level, further protect the health and life safety of teachers and students, and improve the college’s response to food poisoning. Or food-borne diseases and other emergencies, this plan is specially formulated in accordance with the "Emergency Regulations for Public Health Emergencies" and "Shanghai Opinions on the Implementation of "Hygienic Management Regulations for School Canteens and Student Collective Dining" . Once an emergency such as suspected food poisoning or food-borne illness occurs in the college, it should follow the following procedures to deal with it. (1) Stop food supply: Immediately stop the supply of food in the college canteen or other food business premises. (2) Report in time: Incident a: There are 5 or less people suspected of food poisoning or food-borne disease symptoms. b Procedure: If suspected food poisoning or food-borne illness is found, the incident should be reported to the Postal Security Office and the Dean of the College by phone within 30 minutes of the incident, and the district health bureau should be contacted immediately to dispatch relevant personnel to investigate and assist the college in handling the incident. and immediately report it to the Municipal Education Commission. The rear security office should submit a written report to the hospital within 90 minutes of the incident. Significant incidents during processing should be reported at any time. (3) Report content: a. Number of people suspected of food poisoning or food-borne illness, symptoms and time of occurrence of the first case. bSchool name, responsible person, location and contact number. cThe name, responsible person, location and contact number of the supply unit. d. Current situation, what happened and emergency measures. eReporting time and reporter. (3) Establish an emergency response team: After the occurrence of incident a, the college's logistics office should immediately start an emergency response team composed of the dean in charge as the team leader, the leader of the logistics office, the leader of the student office, medical and health teachers, logistics and other backbone teachers. The emergency response team has a good division of labor, each performs its duties, does a good job of comforting the parents, and organizes efforts to send the patient to the hospital for timely treatment. b The college should arrange necessary vehicles to transport sick students to the hospital for timely treatment. (4) Treat patients a. Colleges should arrange for teachers to send sick students to the nearest hospital in a timely manner, assist health institutions in treating patients, complete registration work, and notify parents in a timely manner. b The college should arrange teachers to conduct investigations, strengthen home-school contact, and send dedicated personnel to answer parent consultation calls to avoid delaying treatment opportunities. c The college should conduct follow-up work on the second day after the incident, continue the investigation, arrange a dedicated person to explain to parents, and report the relevant situation to the board of directors in writing in a timely manner until all sick students recover and attend school. d. Protect the scene: retain the food and its raw materials, tools and equipment that caused or contributed to suspected food poisoning or food-borne illness. e. Cooperate with the investigation: Cooperate with the health administration department in the investigation and truthfully provide relevant materials and samples as required by the health administration department. f Control the situation: Implement: other measures required by the health administration department to control the situation to a minimum (including teaching order and next meal, etc.). h Insurance intervention: At the same time, notify the insurance agency to intervene. iOthers: Report to the public security, industry and commerce and other departments when necessary.

(6) It is strictly prohibited to sell cooked food without a license. The purchase channel must be formal. If the regulations are violated, the stewed vegetable production staff will not process it. (7) It is strictly prohibited to sell food that has not been recooked, and it is strictly prohibited to operate in the open. (8) Based on the "three specialties and one strictness" (dedicated personnel, special use, special tools, and strict disinfection) system, strict supervision of raw and cooked food should be carried out. (9) The cooked food room must have good hazard prevention, dust prevention and isolation measures. Sterilization and disinfection lamps must be equipped and turned on regularly for sterilization. (10) Keep the windows and windows clean and the six sides smooth and free of grease. 17. Hygiene management system in the operating area (1) Garbage should be bagged and cleaned up in time. (2) Clean your hands promptly and prohibit cross-use of knives, anvils, etc. to prevent contamination. (3) Adhere to small cleaning twice a day and general cleaning once a week. (4) Smoking and spitting are strictly prohibited in the operating area (including the sales room, kitchen room, warehouse, and steam boiler room). Violators will be dealt with severely. (5) It is strictly prohibited to place personal belongings, and it is strictly prohibited to go to work shirtless, wearing slippers, or wearing non-work clothes or hats. (6) It is strictly prohibited to wear exposed jewelry such as rings, bracelets, bracelets, earrings, etc. for work. (7) It is strictly forbidden to store fruits and vegetables on the ground. (8) Keep the operating area clean and sanitary, with smooth walls and no spider webs or hanging dust. Ceiling fans and lighting facilities are in good condition and free of dust. 18. Environmental sanitation management system (1) Carry out cleaning every day and clean up once a week. (2) The environment around the canteen is clean and the open channels are clear. There are no weeds or debris in the large or small flower ponds. (3) There are no posters along the wall at the entrance and no parking for bicycles. (4) The inside of the swill bucket (pool) and dishwashing tank is dry, with no leakage of residual soup, no sour smell, and no dirt. (5) The drains of the sink are smooth and not clogged, the faucets are in good condition and there is no leakage, the open ditch along the wall is free of debris and kept dry, and the drains remain unobstructed. (6) There should be no spillage or sewage around the garbage bin, and anti-fly equipment should be installed. 19. Dining room sanitation management system (1) The six sides of the dining room are smooth and clean, and the doors and windows are clean and bright. (2) There is no dust accumulation on the light stand, TV, and ceiling fan, and the lighting is in good condition. (3) The dining table, stools and chairs are in their original color and free of grease and dirt. (4) Clean up leftover residue during meals to ensure that the tables of students who eat later are clean. (5) The floor is dry, free of dirt and greasy, and the wall is free of stains and oil stains. (6) There are no weeds or debris around the outer wall of the dining room, and the open ditch is clean, dry and smooth. (7) The inside and outside of the swill cart and bucket should be clean, and there should be no leakage of soup water. (8) Corresponding effective pest prevention measures must be installed near the dishwashing sink to ensure that the "four pests" in the hall are effectively controlled. 20. Hygiene management system for catering machinery and equipment (1) Before using machinery and equipment, it must be checked in detail whether it meets the hygiene requirements. (2) When processing meat and vegetables, they must be thoroughly cleaned, rinsed (brushed), and cleaned before use. It is strictly prohibited to directly cross and use continuously without any treatment to prevent confusion and contamination. (3) After mechanical processing, it should be scrubbed and cleaned in time to prevent residual raw materials in the machine from deteriorating and contaminating new raw materials. (4) After cleaning after use, the equipment must be covered to prevent dust and damage, and the equipment must be protected. (5) The area where the machinery is used must be kept clean and dry. (6) It is strictly prohibited to bake clothes near mechanical equipment (including sterilization boxes and rice steamers). 21. Hygiene responsibilities of the person in charge of canteens and other food business premises (1) Be fully responsible for the environmental sanitation, food hygiene and epidemic prevention work of the department. (2) Establish and improve the health management system and work network, and assign responsibilities to everyone. (3) Regularly conduct education on food hygiene, epidemic prevention and other knowledge and professional ethics, and be responsible for implementing pre-job training for new employees. (4) Implement regular and irregular inspections and evaluations of health and epidemic prevention work, vigorously commend teams and individuals with outstanding achievements in food hygiene and epidemic prevention, and severely deal with illegal operations and violations of food hygiene regulations. (5) Regularly hold special work meetings on health and epidemic prevention to summarize experiences and report key situations of food hygiene and epidemic prevention inside and outside the school to ensure that the unit's food hygiene and epidemic prevention work is in line with society and does not make mistakes. (6) Do a good job in recording and filing of “five thins and one card”. 22. Cleaning, disinfection, and acceptance system after a long holiday (1) All personnel in canteens and other food business premises must go to work one day in advance after a long holiday to learn food hygiene knowledge, professional ethics, and legal education. (2) Comprehensively clean the environment around the canteen. (3) Clean and disinfect tableware and utensils.

(4) Clean, organize, sort, shelf, isolate, and store food in warehouses, cleaning cabinets, and refrigerators. Raw and cooked containers should be separated and clearly marked. (5) Inspect stoves, liquefied gas, and boilers to ensure safety. (6) During the summer vacation, the canteen walls will be painted and those that do not meet the hygiene requirements will be comprehensively rectified. 23. Training system for employees in canteens and other food business premises (1) Employees in canteens and other food business premises must undergo health examinations every year. Production and operation personnel who are new to work or join work temporarily must undergo health examinations and obtain a health certificate before they can Attend work. (2) Employees in canteens and other food business premises should actively participate in health knowledge and skills training provided by superior health administrative departments. (3) The school regularly conducts training for employees in canteens and other food business premises to learn various food hygiene laws and food hygiene knowledge, and improve the professional level and health and safety awareness of employees in canteens and other food business premises. (4) Canteen staff should be actively organized to go to other units to learn advanced management models and cooking skills.